Spicy Black Bean and Chorizo Soup
Spicy Black Bean and Chorizo Soup
Ingredients
For the Soup
- 1 pound chorizo sausage, casings removed, crumbled
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- as needed sour cream
- as needed cilantro, chopped
- as needed shredded cheddar cheese
- as needed lime wedges
Instructions
- 1
In a large pot or Dutch oven, cook the crumbled chorizo over medium heat until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 2
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and jalapeno and cook for another minute until fragrant.
⏱️ 7 min
- 3
Add the minced chipotle peppers and adobo sauce, cumin, smoked paprika, and oregano to the pot. Stir well to combine and cook for 1 minute more, allowing the spices to bloom.
⏱️ 2 min
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed black beans and undrained diced tomatoes.
⏱️ 2 min
- 5
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min
- 6
Return the cooked chorizo to the pot. Season with salt and black pepper to taste. If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.
⏱️ 3 min
- 7
Ladle the soup into bowls and serve hot, garnished with sour cream, cilantro, shredded cheese, and lime wedges, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Chorizo Soup
Ingredients
For the Soup
- 1 pound chorizo sausage, casings removed, crumbled
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish (Optional)
- as needed sour cream
- as needed cilantro, chopped
- as needed shredded cheddar cheese
- as needed lime wedges
Instructions
- 1
In a large pot or Dutch oven, cook the crumbled chorizo over medium heat until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 2
Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and jalapeno and cook for another minute until fragrant.
⏱️ 7 min - 3
Add the minced chipotle peppers and adobo sauce, cumin, smoked paprika, and oregano to the pot. Stir well to combine and cook for 1 minute more, allowing the spices to bloom.
⏱️ 2 min - 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed black beans and undrained diced tomatoes.
⏱️ 2 min - 5
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 20 min - 6
Return the cooked chorizo to the pot. Season with salt and black pepper to taste. If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.
⏱️ 3 min - 7
Ladle the soup into bowls and serve hot, garnished with sour cream, cilantro, shredded cheese, and lime wedges, if desired.
⏱️ 3 min